Mid-winter update

First and foremost I simply had to share this recent sunset that we viewed right from our living room windows. It’s been awhile since we’ve seen one this stunning here in west Michigan. It was a beauty and pictures don’t even do it justice.

Things are purring along here in GR with recent temps in the 50s and low 60s. Hard to believe it’s still February. Steve and I are going to fitness classes regularly which provide a wonderful boost to one’s physical and emotional well being.

I’m working on a Kouign-amann post which is becoming pretty exhaustive in scope. I’ll probably end up doing it as a two-parter. Watch for it in the next couple of weeks.

Kouign-amann Spirals

Otherwise January was pretty quiet, a time to take care of household stuff, get reorganized for the new year, take each day as it comes. My baking focused on some staples for our larder - scali (my fave bread for awhile now), focaccia and pizza dough.

Nephew Jon visited early in February so it was a simple caramel apple tarte with homemade vanilla ice cream for dessert.

It felt good to make croissants and pain au chocolat again after a several month hiatus in that department. These were requested by friend Kim, the activities director for an assisted living facility down the road.

Of course I made a few extra so Steve and I could have a little treat.

These are cherry almond scrap buns made with trimmings from the croissant dough.

Here’s a preview of the full sized kouign-amann cake I’ll be writing about.

Oh those buttery layers

Stay tuned for Kouign-amann!

Meanwhile, please enjoy a few more images - ahhhh . . . . the beauty of nature!

Fresh fruit tarts

Four Inch Tartes individuelles

West Michigan is known for it’s grey skies and lack of sunny days during the winter months, but lately I’ve been making a variety of fresh fruit tarts which simply add their own version of sunshine and brightness to the seemingly dreary weather. The good news is when we do have a sunny day, it’s a beauty! And some of our sunsets are absolutely gorgeous. Ahhhh . . . . there’s something about a Michigan sky.

Tartelettes Petits Fours

While I’d prefer to use fresh local summer berries and stone fruits for my fresh fruit tarts, we’re fortunate to have pretty decent berries coming to us from California as well as citrus and all manner of tropical fruits from various parts of the country and the world. It’s interesting that most requests I receive for fresh fruit tarts happen during the winter months. I guess it’s just that desire for something colorful and delicious, and there’s nothing wrong with that!

TWO and a half inch Tartes individuelles

I love the pinkish-orange of the Cara-Cara variant of the navel orange - just like one of our beautiful Michigan sunsets, especially when paired with the brilliant red of raspberries. And the blackberries lean more toward the end-of-sunset dusk when things start darkening into the deep purple hues of the night sky.

Nine inch Tarte

The nuts and bolts of this type of tart include a standard pâte sucrée crust, a classic crème pâtissiére and, of course, an assortment of fresh fruit. Whatever suits your fancy.

Especially when I’m assembling a large tart, I like to do a mock up of my fruit lay out before actually placing the fruit on top of the crème. Here I’m using raspberries, blackberries, strawberries and Cara-Cara citrus. You might notice the pomegranate seeds at the top - I didn’t end up using them for my own aesthetic reasons (artistic license, right?).

Working on the layout

Assembly in process

I must say that finishing a fresh fruit tart gives one quite a sense of satisfaction. And, of course, one hopes that the recipients will be just as satisfied!

Merry Christmas and Happy New Year everyone. Here’s to many more baking adventures! And may you enjoy your own sunsets wherever you are.